The classic vegan "cheese" book is "The Uncheese Cookbook" by Joanne Stepaniak. The paperback is about $12 and is in stock at Amazon.

This is a personal opinion, but I think that vegan cheese sauces come out better than most slicing cheeze recipes which usually have agar or arrowroot for setting. Not that there is anything wrong with agar or arrowroot, but it's just that nobody will mistake those recipes for real cheese whereas you might actually fool somebody with the sauces.